This 3-credit hour course is designed to give the student an overview of the food science as a discipline and a career. It introduces the student to the various areas of food preservation and processing. Major concepts of food science are covered including the functional properties and roles of food constituents, quality and unit operations, food deterioration factors and their control. The student is introduced to the physical , chemical , and biological methods of food preservation . Lab experiments include production of some food commodities including pickles, cannedfruits and vegetables & dairy products.